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Too Little Magnesium Can Cause Health Problems Darrell Miller 4/20/07
Recipes - Green Beans with Tomatoes Darrell Miller 7/7/05



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Too Little Magnesium Can Cause Health Problems
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Date: April 20, 2007 12:04 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Too Little Magnesium Can Cause Health Problems

The Recommended Daily Allowance of magnesium (which is the minimum level needed to stave off deficiency symptoms not the maximum level) varies by age and gender:

Children 1 to 3 years: 80mg, Children 4 to 8 years: 130mg, Children 9 to 13 years: 240mg

Boys 14 to 18: 410mg, Girls 14 to 18: 360mg

Men 19 to 30: 400mg, Men 31 plus: 420mg

Women 19 to 30: 310mg, Women 31 plus: 320mg

Pregnant women 19 to 30: 350mg, pregnant women 31 plus: 360mg

A survey conducted by The Gallup Organization found that 72 percent of adult Americans fall short of the Recommended Dietary Allowance of magnesium.

Because magnesium is required for hundreds of enzymatic reactions (enzymes are protein molecules that stimulate every chemical reaction in the body), deficiency can cause a wide variety of symptoms, such as low energy, fatigue, weakness, PS and hormonal imbalance, inability to sleep, weakening bones, muscle tension, spasms and cramps, abnormal heart rhythms, headaches, anxiousness, nervousness and irritability.

Dr. Carolyn Dean, author of The Miracle of Magnesium states: “The recommended daily allowance (RDA) is about 350mg per day, but most researchers say you need two and three times that amount, partly because it’s not in foods. If it is in foods, if you cook and process the foods in any way, you lose magnesium.”

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=1521)


Recipes - Green Beans with Tomatoes
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Date: July 07, 2005 12:04 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Recipes - Green Beans with Tomatoes

If you already go Ga-Ga for Green beans, You'll Just Love the tomato-and-feta creation featured below.

Green Beans with Tomatoes

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 pound fresh green beans, trimmed. Salt and pepper, to taste
  • 1 large tomato, peeled, seeded and diced small
  • 1 cup fresh basil leaves, minced
  • 2-4 ounces reduced-fat feta cheese, crumbled
  • 1. In large saute pan, heat olive oil over medium heat until golden. Add garlic and saute until golden. Add green beans, reduce heat to medium, sprinkle with salt and pepper to taste and cover. Cook, stirring occasionally, until green beans are almost tender but firm.

    2. Add tomato and basil, turn up heat and cook for 5-6 minutes, stiffing frequently.

    3. Transfer bean mixture to a serving bowland sprinkle with feta cheese.

    Yield: 6. Analysis per serving: 89 Calories, 6g total fat (1g saturated), 8g Carbohydrate, 4g protein, 1g dietary fiber, 130mg sodium.



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    (https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=556)



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